LEE KUM KEE
Recipes

Three Stuffed Treasures

 

 

Ingredients

sole fillet (or firm white fish meat), remove skin and bone, cut into chunks 320g
aubergine, cut into 2cm slices 1
green pepper, deseeded and cut into 4cm square 1
tofu puff or fried tofu, cut into half 5 pieces
dried shrimps, rehydrated and finely chopped (optional) 10g
dried shiitake mushrooms, rehydrated and finely chopped 2 pieces
spring onion, chopped 14g
cornflour 30g

Marinade

salt 4g 
sugar 4g
white pepper 4g
Lee Kum Kee Pure Sesame Oil 7g
cornflour 10g
tapioca flour 20g
(mix in all dry ingredients together before use)
Lee Kum Kee (Professional) Gluten Free Oyster Sauce 15g
water 10g

Sauce Mix

Lee Kum Kee (Professional) Black Bean Sauce 15g
Lee Kum Kee (Professional) Gluten Free Oyster Sauce 15g
sugar 7g
cornflour water (1:2) mix 30g
muchroom or chicken stock 30ml

Method

1 In food processor put in the fish chuck blended for a minute then add in all the seasoning. Blend until smooth and become slightly elastic and springy texture before remove the fish paste into a big bowl.
2 Mix in the shiitake mushroom, dried shrimp into the fish paste then set aside.
3 Dusted cornflour inside pepper, one side of the aubergine and the cut side of the tofu puff.
4 Use a knife to stuff fish paste into/onto the vegetables.
5 Heat a few spoons of oil in a non-stick fry pan to medium high heat. Place stuffed veg on the pan with fish meat side down first before flip it over to continue cooking. Set aside and repeat if needed. After done, if there are excess of oil in pan, drain it out then use in the next step.
6 Use the same pan sauté Black Bean Sauce for a few seconds then add in the rest of sauce mix. Bring to a boil then add in the pre-cooked stuffed vegetables then cost them with the sauce and make sure it is heated through before serve.

Tips

1 Traditional way is to deep fry the stuffed vegetable but shallow fried is a slightly healthier way for it.
 
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